Hi guys, Just a quick question... Like most of us, I think this coffee thing is a continuing education process. Thing is , although I know I'm still training my palate to be able to pick up the minute flavors/profiles of single origin coffees I have managed to amass quite a collection of greens. I'm feeling like playing with some of this blending stuff to make my 'own' blend but I'm curious if someone out there has their 'own' winning combo that I can use as some sort of start. I'm familiar with some of the basics but my curiosity is more about the percentages of this vs that gave me this. I'm opened to most coffee flavors but I'm really looking for the ones you really went... 'Hmm, this is some good stuff' and why you though it was. Thanks

I don't like to blend prior to roasting because every now and then you might end up with part of the beans hitting the second crack while other beans are not finished with the first crack. I also like to know how different regions and crops taste which is obscured by blending.

I have been blending but mainly to mimic other blends I've tried or suggestions I've heard... Most revolve around mixing either a Columbian or Brazilian bean with something like an Ethiopian. A local roaster/coffeehouse uses a 75/25 blend for all of their espresso and the espresso blends they sell.

I liked it so I tried it.

Another local roaster does a 4 bean blend for their espresso roast but they keep what actual beans and their percentage as a secret. Their roaster did suggest something very similar to the above though. Also he suggested roasting each type of bean separately and then blending after the roast so each bean can be roasted to different levels.

Truthfully I'm not sure what exactly I like- but I'm drinking a lot of espresso trying to find out so I'm not complaining.

The classic Mocha Java is a great place to start-- or along those lines just try a coffee with heavy body and one that has flavors you like but are different than the big body element. Sometimes it works beautifully and sometimes one of the coffees overpowers the other. Ethiopians seem to always do that for me- even in small percentages they become the dominant flavor. A blend that I've tried a bunch of times with different crops is a good Sumatran and a moderately good Kenyan. Really good Kenya beans are too good to dilute :)

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